Tag Archives: ginger

Pumpkin Roll

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.


Thai FishCakes

Fragrant and delicious and authentic, you’ll be surprised you actually made these fishcakes yourself !

Fragrant and delicious and authentic, you’ll be surprised you actually made these fishcakes yourself !

Sauté

1 Shallot-chopped

1 clove Garlic –chopped

Add

2 tablespoons Cilantro/Coriander-chopped

2 tablespoons Dill-chopped

½ stalk Lemongrass-bruised and chopped

11/2 tablespoons Basil-chopped

3 tablespoons Ginger-chopped

½ teaspoon White Pepper

pinch Sea Salt

½ teaspoon cornstarch

zest of 1 lime

½ lime-juice

Stir together and cook for 3 minutes. Pour into medium sized bowl.

In a cuisinart :

Whirl

3 Talapia filets-cut into big chunks

2 teaspoons fish sauce

1 teaspoon Siracha

1 egg

Whirl until chunks are small in size but not minced completely.

Add Fish mixture to bowl with Herb Mixture and mix well.

Make patties with 1-2 tablespoons of mixture for each.

Heat peanut oil in frying pan .

Add patties and cook for 4 minutes on each side.

Serve .


PHO

A fresh and healthy treat for all. I skip the notion of making homemade stock and doctor up a good Solid Roasted Chicken Base. The result is just as deep and rich. The star anise adds intensity and the fish sauce takes it to the next level.

BROTH

4 cups chicken broth

1 star anise

I knob ginger- thumb size- split down the middle

1 clove (optional)

2 tablespoons fish sauce

1/2 teaspoon white pepper

1 clove garlic- peeled and split in half

1/2 small red onion

Simmer all ingredients on low for 1 hour- Pour through a sieve saving the broth.

Pour broth in clean pot and return to stovetop to keep hot.

NOODLES

1 package rice vermicelli

2 cloves garlic-minced

6 tablespoons olive oil

1 teaspoon red chile oil –(optional)

Prepare Rice Noodles

Soak rice noodles in boiling water until soft. (only takes minutes)

Heat a small frying pan to medium heat.

Add olive and chile oils . When oil is hot add garlic and saute for 1 minute.

Drain water off noodles and place in a separate bowl.

Pour oils over noodles and lightly toss.

Separate Noodles in your serving bowls.

Set aside.

Cut up chicken and lay slices on top of noodles.

Place Enoke next to chicken.

Pour hot broth over noodles ,chicken and enoke.

Top with :

TOPPINGS

A sprinkle of:

Cilantro

Thai basil

Mint

Jalapeno-sliced

Onion-sliced

A handful of bean sprouts

A wedge of lime-(squeeze juice on top to finish )